“Campolivo” is an oil, our farm and a slice of beauty of the hills embracing Florence. The story behind its name is lost in the memories, some of the olive trees casting their shade since 16th century but still managing to bring quality and excellence today.
On this hill, forty years ago Giorgio Sardi started to take care of the remaining trees, planting new ones and selecting the newest techniques to obtain the best product possible.
His hard work is constantly renewed by Renata, his daughter, and her sons. Three generations guarantee the excellence of an authentic Tuscany Extra Virgin Olive Oil. Renata and her family take care of the olive groves during all their cycle, then they entrust the nearest mill of the harvest. The oil is cold-pressed to ensure the best quality and organoleptic properties.
Taste it on bread, embrace it sparingly to raw and cooked dishes suggested by the imagination, but at least, once in your life let it accompany a soup or minestrone of great tradition. We await your judgement and especially criticism if this oil doesn't "assault" your throat with all its rich fragrance.
75% frantoio variety, 20% leccini variety and 5% pendolini and moraiolo varieties. The latter give the characteristic softness to the extra virgin olive oil.
Mill Temp. 18°-20° C.
Raccolta semi meccanica per diminuire al massimo i tempi, ciò permette di effettuare la frangitura nel più breve tempo possibile (max 72 ore), perchè l'oliva nel momento in cui viene colta entra subito in fermentazione. Questa riduzione dei tempi va a beneficio di un minor punto di acidità oelica. L'acidità del nostro olio è 0,14 (per essere IGP deve essere inferiore allo 0,2).